scholarly journals Development of Analytical Strategies for the Determination of Olive Fruit Bioactive Compounds Using UPLC-HRMS and HPLC-DAD. Chemical Characterization of Kolovi Lesvos Variety as a Case Study

Molecules ◽  
2021 ◽  
Vol 26 (23) ◽  
pp. 7182
Author(s):  
Ioannis Martakos ◽  
Panagiota Katsianou ◽  
Georgios Koulis ◽  
Elvira Efstratiou ◽  
Eleni Nastou ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Economic Value ◽  
Chemical Characterization ◽  
Phenolic Fraction ◽  
Olive Fruit ◽  
Olive Variety ◽  
Fruit Samples

In this study, an overall survey regarding the determination of several bioactive compounds in olive fruit is presented. Two methodologies were developed, one UPLC-Q-TOF-MS method for the determination of olive fruit phenolic compounds and one HPLC-DAD methodology targeting the determination of pigments (chlorophylls and carotenoids), tocopherols (α-, β, -γ, δ-) and squalene. Target and suspect screening workflows were developed for the thorough fingerprinting of the phenolic fraction of olives. Both methods were validated, presenting excellent performance characteristics, and can be used as reliable tools for the monitoring of bioactive compounds in olive fruit samples. The developed methodologies were utilized to chemical characterize the fruits of the Kolovi olive variety, originating from the island of Lesvos, North Aegean Region, Greece. Twenty-five phenolic compounds were identified and quantified in Kolovi olives with verbascoside, hydroxytyrosol, oleacein and oleomissional found in significantly high concentrations. Moreover, 12 new bioactive compounds were identified in the samples using an in-house suspect database. The results of pigments analysis suggested that Kolovi variety should be characterized as low pigmentation, while the tocopherol and squalene content was relatively high compared to other olive varieties. The characterization of Kolovi olive bioactive content highlighted the high nutritional and possible economic value of the Kolovi olive fruit.

scholarly journals Physical, Chemical-Physical Characterization and Determination of Bioactives Compounds of the Pimtobeira Fruits (Talisia esculenta)

2018 ◽  
Vol 11 (1) ◽  
pp. 303
Author(s):  
Artur X. M. de Queiroga ◽  
Franciscleudo B. da Costa ◽  
Mahyara de M. Santiago ◽  
Francimalda F. de Sousa ◽  
Kalinne P. dos Santos ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Soluble Solids ◽  
Physical Analysis ◽  
Physical Damage ◽  
Physical Chemical ◽  
Seed Husk ◽  
Analysis Laboratory

Pitombeira fruits have characteristics that provide them with industrial and processed consumption, but they are barely studied, resulting in the need to obtain more information about the species’ potential and its utilization to various purposes. In face of these facts, a physical, chemical-physical and a determination of bioactive compounds post-harvest characterization of pitombeira fruits was done. The fruits were acquired in a street Market in the municipality of Sousa-PB, Brazil, and taken to the Food Analysis Laboratory of the Center of the Federal University of Campina Grande, in the municipality of Pombal-PB, Brazil. Fruits were selected by the absence of physical damage and diseases, as well as by their ripening stage and size, and refrigerated at 4 ºC. Gone 15 repetitions with 25 fruits, 20 fruits were destined to chemical-physical and determination of bioactive compounds analysis and the 5 remaining fruits to the physical analysis. Pitombeira fruits had ideal functional characteristics and necessary to the development and processing of new products, such as high protein content (31.72% in the seed and 39.72% in the skin), phenolic compounds (101.47% in the seed and 106.61% in the skin) and carotenoids (10.14% in the seed and 23.39% in the seed husk). In particular, Pitomba’s pulp can be used for in natura consumption as well as processed, since it has high contents of mineral residue, soluble solids and vitamin C. Pitomba fruits have excellent physical, chemical-physcial and bioactive compounds characteristics, as observed in the high contents of proteins, phenolic compounds, carotenoids and flavonoids in all parts of the fruit. With all these characteristics presented, products such as juices, beverages, bakery products and even food supplements can be made form the pitomba.

Advances in the Chromatographic Separation and Determination of Bioactive Compounds for Assessing the Nutrient Profile of Nuts

2020 ◽  
Vol 16 ◽  
Author(s):  
Natasa P. Kalogiouri ◽  
Natalia Manousi ◽  
Erwin Rosenberg ◽  
George A. Zachariadis ◽  
Victoria F. Samanidou
Keyword(s):  
Fatty Acids ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
High Performance ◽  
Unsaturated Fatty Acids ◽  
Nutritional Deficiencies ◽  
Analytical Technique ◽  
High Volatility ◽  
Analytical Approaches

Background:: Nuts have been incorporated into guidelines for healthy eating since they contain considerable amounts of antioxidants and their effects are related to health benefits since they contribute to the prevention of nutritional deficiencies. The micronutrient characterization is based mainly on the determination of phenolics which is the most abundant class of bioactive compounds in nuts. Terpenes constitute another class of bioactive compounds that are present in nuts and show high volatility. The analysis of phenolic compounds and terpenes are very demanding tasks that require optimization of the chromatographic conditions to improve the separation of the components. Moreover, nuts are rich in unsaturated fatty acids and they are therefore considered as cardioprotective. Gas chromatography is the predominant instrumental analytical technique for the determination of derivatized fatty acids and terpenes in food matrices, while high performance liquid chromatography is currently the most popular technique for the determination of phenolic compounds Objective:: This review summarizes all the recent advances in the optimization of the chromatographic conditions for the determination of phenolic compounds, fatty acids and terpenes in nuts Conclusion:: The state-of-the art in the technology available is critically discussed, exploring new analytical approaches to reduce the time of analysis and improve the performance of the chromatographic systems in terms of precision, reproducibility, limits of detection and quantification and overall quality of the results

scholarly journals Valorization of Sicanaodorifera (Vell.) Naudin Epicarp as a Source of Bioactive Compounds: Chemical Characterization and Evaluation of Its Bioactive Properties

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 700
Author(s):  
Bianca R. Albuquerque ◽  
Maria Inês Dias ◽  
Carla Pereira ◽  
Jovana Petrović ◽  
Marina Soković ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Food Additives ◽  
Chemical Characterization ◽  
Dry Weight ◽  
Bioactive Molecules ◽  
High Concentration ◽  
Minimal Inhibitory Concentrations ◽  
Antibacterial And Antifungal Activities ◽  
Antibacterial And Antifungal

Fruit bio-residues can be interesting for the recovery of bioactive molecules, such as phenolic compounds, tocopherols, vitamins, among others. These compounds can be targeted at the food industry and used for the development of functional foods or as food additives. In some cases, fruit epicarps are converted into by-products with non-commercial value, and generally, these fruit parts have a higher content in bioactive compounds than the fruit pulp. From this perspective, S. odorifera, a Brazilian fruit, has an inedible epicarp that could be explored to obtain biological compounds. Therefore, the aims of this study were to evaluate the chemical composition and the antioxidant, anti-proliferative, anti-inflammatory, and antimicrobial bioactivities of this by-product. S. odorifera epicarp showed a total of four organic acids, four phenolic compounds, highlighting the high concentration of anthocyanins (24 ± 1 mg/g dry weight (dw)) and high content of tocopherols (366 ± 2 mg/100 g dw). The hydroethanolic extract showed considerable antioxidant activity (EC50 values of 48.2 ± 0.5 and 27 ± 1 µg/mL for TBARS and OxHLIA assays, respectively), as also antibacterial and antifungal activities (minimal inhibitory concentrations (MICs) ≤ 2.2 mg/mL). The results obtained in this study suggest that Sicana odorifera epicarp represents a reliable option for the development of novel natural-based colorants with functional/bioactive proprieties.

scholarly journals Physical, Chemical-physical and chemical characterization of must and integral juice in grape cultivars

2017 ◽  
Vol 10 (3) ◽  
pp. 1 ◽  
Author(s):  
I. T. S. Viana ◽  
G. V. A. Fonseca ◽  
G. H. Bueno ◽  
J. O. F. Melo
Keyword(s):  
Chemical Characterization ◽  
Grape Juice ◽  
Titratable Acidity ◽  
Mineral Elements ◽  
Flame Emission ◽  
Level Of Significance ◽  
Physical And Chemical ◽  
Grape Cultivars

In recent years there has been an important increase in the production of grape derivatives such as integral grape juice. Thus, it was intended with the accomplishment of this study to evaluate the composition of the grape juice of the grape cultivars: Bordô, Concord e Isabel in the composition of integral grape juice from the Bento Gonçalves-RS. The samples were evaluated for classical analysis:°Brix, pH, titratable acidity, ratio Brix / titratable acidity made through methods, physics, physical chemistry and chemistry. The mineral elements sodium and potassium analyzed by flame emission and color intensity by colorimetry. For the statistical analysis of the data, the Tukey test was applied at the 5% level of significance. The contents of integral grape juice evaluated, SS, A Tand minerals presented according to the legislation, the pH was within the comparative average with other works. The determination of the color demonstrated the need to make cuts.

Production and Characterization of Exopolysaccharides from Loss Cooked Sweet Potatoes (Ipomoea batatas) by Lactobacillus Plantarum

2021 ◽  
Vol 2 (7) ◽  
pp. 01-11
Author(s):  
Robert Germain Beka ◽  
Emmanuel Akdowa Panyoo ◽  
Germaine Yadang ◽  
Pamela Homsi ◽  
Laurette Blandine Mezajoug Kenfack ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Chemical Characterization ◽  
Sweet Potatoes ◽  
Fermentation Time ◽  
Total Sugars ◽  
Titrable Acidity ◽  
Lactic Acid Content

The aim of the work was to produce and characterize the exopolysaccharides from loss cooked sweet potato (Ipomoea batatas) using fermentation with Lactobacillus. The cooked sweet potato was fermented according to the factorial design with the following factors: the time (21.51h-38.48h) and the amount of Lactobacillus (1.58*106-5*106UFC). Responses were represented by production yield, pH, and titrable acidity. Characterization of the exopolysaccharides was then done by determination of total sugars, solubility index and viscosity. The results show that the pH of unfermented cooked potatoes was between 6.23 to 6.63. The pH of fermented potatoes varies from 3.96 to 4.06. The lactic acid content was found from 7.75 to 9.9% for the fermented samples. The production yields are 1.90% for the samples fermented for 21.5 hours with 3.5*106UFC of bacteria and 5.62% for those fermented for 30 hours with the same volume of inoculum. The average viscosity of the products was 4mPas regardless of the fermentation time. Chemical characterization indicates glucose contents of 68.21 and 94.01% in fermented potato for 24h and 21h respectively. The solubility index gives values of 70.3 ± 0.16 and 88.11 ± 0.23 for fermentation times of 21h and 24h respectively. Results of this work indicated that cooked sweet potatoes ferment for 21h was a promising substrate for production of exopolysaccharides.

scholarly journals An Environmentally Friendly Practice Used in Olive Cultivation Capable of Increasing Commercial Interest in Waste Products from Oil Processing

Antioxidants ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 466
Author(s):  
Irene Dini ◽  
Giulia Graziani ◽  
Francalisa Luisa Fedele ◽  
Andrea Sicari ◽  
Francesco Vinale ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
High Performance ◽  
Mevalonate Pathway ◽  
Total Concentration ◽  
Economic Value ◽  
Antioxidant Potential ◽  
Total Phenolic ◽  
Waste Products ◽  
Vegetation Water

In the Rural Development Plan (2014–2020), the European Commission encouraged the conversion and supported the maintenance of organic farming. Organic olive oil (bioEVOO) production involves the use of environmentally sustainable fertilizers and the recycling of olive pomace (Pom) and olive vegetation waters (VW) to reduce the environmental impact of these wastes. An ecofriendly way to recycle olive wastes is to reuse them to extract bioactive compounds. In this study, the total phenolic compounds content, their profile and dosage, the antioxidant action in oil, pomace, and vegetation water was evaluated when the Trichoderma harzianum M10 was used as a biostimulant in agriculture. Two spectrophotometric tests (2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic) acid (ABTS)) evaluated the antioxidant potential of samples, a spectrophotometric method estimated total phenolic content, and an Ultra-High-Performance Liquid Chromatography (UHPLC)–Orbitrap method evaluated the phenolics profile. Our results showed that the biostimulation improved the antioxidant potential and the total concentration of phenolics in the bioEVOO and bio-pomace (bioPom) samples and mainly enhanced, among all classes of phenolic compounds, the production of the flavonoids and the secoiridoids. Moreover, they demonstrated the Trichoderma action in the mevalonate pathway to produce phenols for the first time. The decisive action of the Thricoderma on the production of phenolic compounds increases the economic value of the waste materials as a source of bioactive compounds useful for the pharmaceutical, cosmetic, and food industries.

Fast quantitative determination of phenolic compounds in grape juice by UPLC-MS: method validation and characterization of juices produced with different grape varieties

2020 ◽  
Author(s):  
Natalia Alejandra Pisoni Canedo-Reis ◽  
Celito Crivellaro Guerra ◽  
Letícia Flores da Silva ◽  
Luísa Carolina Wetzstein ◽  
Carlos Henrique Junges ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Quantitative Determination ◽  
Method Validation ◽  
Grape Juice ◽  
Grape Varieties

scholarly journals PHYSICAL-CHEMICAL CHARACTERIZATION OF FRESH SHANKLISH CHEESE WITH KEFIR AND TURMERIC EXTRACT (Curcuma longa L.)

2020 ◽  
Vol 23 (2cont) ◽  
Author(s):  
Beatriz Meireles da Silva ◽  
Luiz Gustavo de Freitas Vieira ◽  
José Mateus Beltrami ◽  
Grazielli De Fátima Serenini ◽  
Nadir Silva dos Santos ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Nutritional Value ◽  
Functional Foods ◽  
Curcuma Longa ◽  
Chemical Characterization ◽  
Health Problems ◽  
Ph Values ◽  
Turmeric Extract ◽  
Physical Chemical

Currently, a large number of consumers seek to include functional foods in their diets, aiming beyond the nutritional value prevent health problems, among these foods are probiotic products and vegetables containing bioactive compounds. The objective of this work was to develop and physical-chemically evaluate fresh Shanklish cheeses with the addition of kefir and turmeric extract in order to develop a functional cheese. Shanklish cheese was manufactured and submitted to three different treatments: with the addition of kefir, turmeric extract and both of them. The results obtained for cheese composition were close to the results found in the literature and the cheeses showed stable pH values during the 21 days of storage at 8ºC. It concluded that the addition of kefir and turmeric extract in Shanklish cheese is a way to develop a functional cheese.

scholarly journals Analytical Methods for Exploring Nutraceuticals Based on Phenolic Acids and Polyphenols

2021 ◽  
Vol 11 (18) ◽  
pp. 8276
Author(s):  
Oscar Vidal-Casanella ◽  
Oscar Núñez ◽  
Mercè Granados ◽  
Javier Saurina ◽  
Sonia Sentellas
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Plant Extracts ◽  
Bioactive Molecules ◽  
Chemical Determination ◽  
Related Compounds ◽  
Positive Properties ◽  
Nutraceutical Products

Phenolic compounds such as phenolic acids, flavonoids, and stilbenes comprise an enormous family of bioactive molecules with a range of positive properties, including antioxidant, antimicrobial, or anti-inflammatory effects. As a result, plant extracts are often purified to recover phenolic compound-enriched fractions to be used to develop nutraceutical products or dietary supplements. In this article, we review the properties of some remarkable plant-based nutraceuticals in which the active molecules are mainly polyphenols and related compounds. Methods for the characterization of these extracts, the chemical determination of the bioactivities of key molecules, and the principal applications of the resulting products are discussed in detail.

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